Roasted Tomato, Chicken and Garlic Sheet Pan Dinner
Roasted Tomato, Chicken and Garlic Sheet Pan Dinner. This is a FANTASTIC way to use up overripe tomatoes. The juices from the roasted chicken, tomatoes and garlic combine to make the most amazing salad dressing.
I hope your local grocery store sells bags of overripe fruits and veggies on the cheap like mine does. Shout out to Kroger for having that 99 cent produce bin.
Watch the step by step video below
(This is not sponsored by Kroger, by the way. Also, prices may vary around the country and are subject to change).
Grab a bag of overripe tomatoes if you see them in the store and use them as meal inspiration like I did for this Roasted Tomato, Chicken and Garlic Sheet Pan Dinner. I picked up a package of chicken thighs and a bag of spinach while I was at the store. This recipe uses a lot of garlic so get ahead if you need to.
The tomatoes can be a bit wilty or very soft, even a bit split and still be fine to cook with. You may not want to eat it raw but they’re fine for soups or roasting. Avoid moldy tomatoes.
Here’s the recipe for that Seasoned Salt
I keep a big batch of this handy at all times.
Roasted Tomato, Chicken and Garlic Sheet Pan Dinner
Ingredients
- 6-8 to matoes
- 6 chicken thighs
- 3 sprigs of thyme
- 1 tablespoon seasoned salt
- 8-10 cloves of garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 tablespoons canola grapeseed or avocado oil
- 12 ounces spinach leaves
- 1-2 teaspoon of red wine vinegar
- 2 ounces Asiago cheese optional
Instructions
- Heat the oven to 425 degrees
- Cut the tomatoes in half and remove the seeds
- Place the tomatoes on a sheet pan and season them with salt and pepper
- Clean and trim the chicken thighs, pat them dry and season them with seasoned salt (there is a link to my seasoned salt recipe in the post) and place the chicken thighs skin side down on the sheet pan
- Add thyme leaves, peeled garlic cloves, and oil
- Roast at 425 degrees for 25 minutes
- LOWER THE OVEN TEMPERATURE TO 350 DEGREES
- Turn the chicken over and roast the chicken for another 20 minutes or so, until the chicken reaches 170 degrees in the thigh
- Use 2 or 3 tablespoons of the pan juices and the red wine vinegar to make a dressing for the spinach or sautee the spinach in the pan drippings
